Spicy Jicama Salad with Tangerines and Cilantro

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Spicy Jicama Salad with Tangerines and Cilantro

 

1 small jicama, peeled and cut into 3/4 inch cubes

1/2 cup orange juice

1/4 tsp. salt

1 Apple, red, skinned cored, cut into 3/4-inch cubes

1/2 small antalope, peeled, seeded, cut into 3/4-inch cubes

3 tangerines, peeled, broken into sections and seeded

2 tbsps. cilantro, fresh roughly chop

1 tsp. chile, powdered dried

3 small romaine lettuce leaves for garnish

 

Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle

with salt. Toss well, cover and let stand at room temperature for an hour or

so. About 15 minutes before serving, add apple, cantalope, tangerines and

cilantro to bowl and mix thoroughly. Toss mixture every few minutes until time

to serve. Season with powdered chile and add more salt and cilantro if desired.

Toss one final time. Scoop salad into serving bowl lined with romaine leaves.

 

 

 

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